Coleson Foods, Inc.

Coleson Foods is a seafood distributer. Our fish is the best frozen fish you can get. Check out our website for seafood recipes and list of products.

Breaded Scallops Okra and Jalapeño

Print Recipe
 Breaded Scallops Okra and Jalapeño
Large Scallops
Course Appetizer
Servings
People
Ingredients
Course Appetizer
Servings
People
Ingredients
Large Scallops
Instructions
  1. In 3 separate bowls, have flour mixture, egg whisked with milk, and bread crumbs ready.  
  2. Season the scallops with salt and pepper and toss in flour, then egg, then bread crumbs, one at a time.  
  3. Do the same with the okra and jalapeño.  
  4. Sauté in hot oil, turning to brown.  
  5. Serve with tartar sauce.

Scallops with Roasted Figs and Red Onion

Large Scallops

Print Recipe
 Scallops with Roasted Figs and Red Onion
Course Appetizer
Servings
People
Ingredients
Course Appetizer
Servings
People
Ingredients
Instructions
  1. Toss figs and onion with oil and bake on a sheet pan until golden.
  2. De-glaze pan with port and put in a saucepan with broth.
  3. Bring to a boil and simmer until broth is gone and add scallops, cream, and butter.
  4. Adjust seasonings.
  5. Simmer until scallops are warmed through.
  6. Serve with a side salad.

Mussels on the Half Shell with Roasted Baby Carrots and Grape Tomatoes

Kono Mussels

Print Recipe
 Mussels on the Half Shell with Roasted Baby Carrots and Grape Tomatoes
Course Appetizer
Servings
People
Ingredients
Course Appetizer
Servings
People
Ingredients
Instructions
  1. Toss the carrots, tomatoes, onion, and garlic with oil, salt, and pepper.  
  2. Bake at 400° for 15 minutes or until it starts to turn brown.
  3. Pour in the white wine.
  4. Transfer into a saucepan.
  5. Add broth, mussels, and tarragon.
  6. Bring to a boil.
  7. Serve with garlic bread or over pasta.

Mussels on the Half Shell with Yukon Potatoes and Dill

Kono Mussels

Print Recipe
 Mussels on the Half Shell with Yukon Potatoes and Dill
Course Appetizer
Cook Time 10-12 minutes
Servings
People
Ingredients
Course Appetizer
Cook Time 10-12 minutes
Servings
People
Ingredients
Instructions
  1. Melt the butter in a large sauté pan. Add potatoes and shallots; sauté until tender.  
  2. Add broth, dill, salt, and pepper and toss.  
  3. Divide and place on top of mussels.  
  4. Bake at 400° for 10-12 minutes or until heated through.  
  5. Top with sour cream.

Bistro Style Head off, Shell on Shrimp

 

Print Recipe
 Bistro Style Head off, Shell on Shrimp
Course Appetizer
Servings
people
Ingredients
Course Appetizer
Servings
people
Ingredients
Instructions
  1. Bring shallots, garlic and vermouth to boil.    
  2. Add the chicken broth and shrimp and bring to a boil.
  3. Simmer for one minute and add butter, parsley and adjust the seasonings.
  4. When the butter is melted serve with French bread.
  5. I would like to note that the shrimp cooks fast when butterflied.

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